Frozen Vegan Coconut Chocolate Almond Bars

• Crust and Filling:
• 1/2 cup raw almonds, roughly chopped
• 1/2 cup unsweetened shredded coconut
• 4 1/2 ounces graham crackers, roughly broken (4 1/2 ounces is about 1 sleeve)
• 3 tablespoons granulated sugar
• 1/4 teaspoon sea salt
• 8 tablespoons coconut oil, melted
• 12 ounces silken tofu, drained and patted dry
• 1 1/2 cups semisweet or bittersweet chocolate (dairy-free), roughly chopped
• 1/2 cup coconut cream, or full-fat coconut milk
• Toppings
• 1 14-ounce can coconut cream, chilled overnight
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup sliced almonds, toasted
• 1/2 cup sweetened or unsweetened shaved dried coconut (I like Dang Coconut Chips), toasted

1. Preheat the oven to 350u0b0 F. Line a quarter sheet pan (9x13 inches) with parchment paper.
2. Place almonds and coconut in the bowl of a food processor and pulse a couple times until they resemble coarse sand. Add the broken graham crackers, sugar, and salt, and continue to pulse until the crackers, almonds and coconut are crushed into fine crumbs.
3. Transfer almond, coconut, and graham cracker crumbs into a medium bowl. Pour the melted coconut oil over the mixture and stir until the crumbs are evenly coated.
4. Pour graham cracker crust mixture onto the prepared sheet pan and press into an even layer on the bottom and up the sides of the pan. Bake for 8 to 10 minutes until golden brown. Remove from the oven and let cool to room temperature.
5. While the crust is cooling, make the filling: Melt the chocolate in a double boiler (you can also do this in the microwave in 30-second increments). Add the melted chocolate, tofu, and coconut cream to a blender and blend until smooth, about 1 to 2 minutes, scraping down the sides as necessary. If you are having trouble getting the mixture going, you can add a tablespoon of water to help it blend.
6. Pour the chocolate tofu mixture over the cooled graham cracker crust and spread evenly. Place in the freezer for at least 2 hours.
7. Remove the frozen coconut chocolate almond bars from the freezer about 10 minutes before you want to serve them. While they are sitting, make the coconut whipped cream: Scoop out the chilled solid coconut cream (leave any liquid behind) and place in a large bowl. Using an electric mixer, whip on high for 30 seconds. Add the sugar and vanilla extract and continue to whip until the mixture is light and airy, about 1 to 2 minutes.
8. Spread coconut whipped cream evenly over the top of the bars and garnish with toasted almonds and coconut shavings. It is easiest to slice with a warm, dry knife (dip your knife in hot water and then wipe off with a towel). Enjoy!

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Taken from food52.com/recipes/57506-frozen-vegan-coconut-chocolate-almond-bars (may not work)